KOHLRABI, SORREL, RADISH AND CHICORY SALAD

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 1tbsp pome­gran­ate mo­lasses 50g Tina’s tke­mali sauce (see be­low) Honey, to taste, if needed 2 heads of chicory, sliced length­ways into 8 wedges 1 kohlrabi, peeled and thinly sliced 50g radishes, thinly sliced 25g sorrel leaves (or watercress) Sea salt flakes For Tina’s fresh tke­mali: (Makes 1.2L if not cooked down too much) 1.5kg yel­low and red Aly­cha plums (or green­gages or or­di­nary plums) 1/2tbsp dried mint 1/2tbsp dill seeds (or 1/2tsp fen­nel seeds) 1tsp ground co­rian­der 1tsp ground blue fenu­greek 5 gar­lic cloves, grated 1/2tsp cayenne pep­per Sea salt flakes Freshly ground black pep­per You will also need 4 x 300ml ster­ilised pre­serv­ing jars METHOD Make the tke­mali: Put your yel­low and red plums/ green­gages/plums whole into a saucepan. Add a splash of water and let them come to the boil.

Cook for about 10 min­utes un­til soft and they sep­a­rate eas­ily from their stones. Leave the plums un­til cool enough to han­dle, then re­move the skins and stones.

Mix the plum flesh with the rest of the in­gre­di­ents, sea­son to taste and cook for a fur­ther two min­utes. While the sauce is still hot, trans­fer it to the ster­ilised jars, seal the jars and im­merse them in a deep saucepan of simmering water for a few min­utes. Then store in a cool, dark place all win­ter or, if eat­ing straight away, keep in the re­frig­er­a­tor. Make the salad dress­ing: Mix the mo­lasses through the tke­mali, then taste, adding some salt or a lit­tle honey if you think it’s too tart. It should re­ally taste strong and pack a punch. Toss the chicory, kohlrabi and radishes in a bowl, then ar­range in a serv­ing dish with the sorrel leaves (or watercress). Serve with the dress­ing driz­zled over. SERVES 4

Cook­works four slice toaster, £24.99, Ar­gos

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